Say goodbye to boring, bland chicken because this primavera stuffed chicken bake is bursting with color and flavor! Bell peppers, zucchini, tomatoes, and red onion come together for a vibrant, fresh filling that screams tasty. As a result, a light, easy dinner that’s ready in under an hour and makes busy weeknights feel effortless. Serve it alongside your favorite sides (cheesy baked asparagus, anyone?) for a plate that’s as beautiful as it is delicious.
The best part? This recipe is also completely customizable. Stuff the chicken with sliced ham, swiss cheese, and pickle chips, or go Mediterranean with sun dried tomatoes, olives, and feta. Basically, the possibilities are endless, just grab what’s in season and get creative!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 zucchini, halved lengthwise and thinly sliced into half-moons
- 3 medium tomatoes, halved and thinly sliced into half-moons
- 2 yellow bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 1 cup shredded mozzarella
- Freshly chopped parsley, for garnish
Directions
Step 1
Preheat your oven to 400°F. Carefully make slits in each chicken breast (you’re creating little pockets, so don’t cut all the way through.) Then, cover a large baking sheet in parchment paper or a silicone baking mat. Stuff the chicken with zucchini, tomatoes, bell peppers, and red onion for a colorful, flavorful filling and place them on your baking sheet.
Step 2
After that, drizzle the stuffed chicken with olive oil and season with Italian seasoning, salt, and pepper. Then top with a sprinkle of mozzarella for that melty, cheesy goodness.
Step 3
Once you’re ready, it’s oven time. Bake until the chicken is cooked through and no longer pink in the center, about 25 minutes. Seriously, how good does your kitchen smell right now?
Step 4
Top with a sprinkle of fresh parsley before serving for a bright, fresh touch. Finally, dig in and enjoy every flavorful bite!
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